Grilled prawns and peaches with cherry tomatoes, feta and flatbreads

7 Sept

Ingredients

3 peaches, stoned and cut into 12 wedges
1 lemon, halved
400 g of cherry tomatoes, halved
1 small red onion, thinly sliced
200 g of feta, crumbled
1 large pinch of dried oregano
5 tbsp of olive oil
1 large pinch of chilli flakes, to taste
12 large shell-on raw prawns, heads on or off, defrosted if frozen (defrost in a cool box en route to the campsite)
4 flatbreads (or use pitta)

Calories~675 kcal

Protein~25 g

Carbs~68 g

Fat~35 g

Fiber~6 g

Sugar~16 g

Calories~2,700 kcal

Protein~100 g

Carbs~270 g

Fat~140 g

Fiber~25 g

Sugar~65 g

Method

Step 1
Prepare a charcoal or gas barbecue for cooking and heat to medium-high; if using charcoal, the barbecue is ready when the flames have died down to hot embers. Grill the peach wedges and lemon halves, flesh-side down, until slightly softened and charred in places: about 2-3 mins each side for the peaches and 4-5 mins for the lemons. Remove from the heat and keep warm.
Step 2
In a bowl, mix together the tomatoes, onion, feta and oregano, then add the grilled peaches and squeeze in the juice of half the grilled lemon – still warm, it should release plenty of juice. Add the olive oil, chilli flakes and salt, to taste, mixing well to combine.
Step 3
Season the raw prawns with salt and grill for 1½-2 mins each side on the barbecue, until pink and cooked through. Remove from the heat and keep warm.
Step 4
Warm the flatbreads over the grill for about 1 min on each side. Remove when they’re puffed and slightly charred.
Step 5
Serve the prawns alongside the salad and flatbreads, with the remaining half of grilled lemon cut into 4 wedges, to squeeze over the prawns.

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